Chipotle Tofu Salad in a Jar

Directions

1. Heat a griddle to medium-high. Cook the corn on the cob until it develops a good char on all sides. Remove from the griddle, cut the kernels off the cob, and combine with the remaining salsa ingredients in a bowl. Mix well and set aside.
2. Place the ready-to-cook brown rice on the griddle. Add a few squirts of water, then cover with a basting dome to allow the rice to steam for a few minutes. Transfer the rice to a bowl and mix in the zest and juice of 1 lime. Set aside.
3. Add a small amount of olive oil to the griddle (still on medium-high heat). Crumble the pressed tofu with your hands and place it on the griddle. Season generously with tequila lime seasoning. Use a spatula to break up any large pieces. Cook until the tofu is golden and crispy.
4. In a blender, combine the Greek yogurt, fresh cilantro, and chipotle pepper. Blend until smooth.
5. In each mason jar, layer the ingredients in the following order: dressing, brown rice mixture, romaine lettuce, Monterey Jack cheese, cooked tofu, and salsa.